What Have You Cooked Recently?

Been making jam lately because the garden produces a ton of berries. First attempt at strawberry jam was kind of watery - didn't boil it enough. Next attempt I boiled three times as long and I think overdid it a bit as it's more like strawberry marmalade and dark brown instead of any shade of red. Haven't tried it yet in terms of taste.
 
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As requested by @There She Glows

Since I can’t quote this post properly I’m reposting it here for any cooking aficionados.

Here is a collection of culinary arts information and resources called “Modernist Cuisine: The Art and Science of Cooking” (valued at $625.00).
Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking. It is notable for the use of elaborate equipment that many non-professional kitchens lacked at the time and for its lush photography, particularly its tricky cross-sectional images of ovens, barbecue grills, and woks, apparently caught in the act of cooking the food inside them, though this isn't physically possible; rather, each individual part of the cooking apparatus was hand-cut in a nearby metal shop and then photographed, the food—already cut in half—was shot at high shutter speed, and the images of both were combined into one in post production. The book was not published by a traditional publishing house. With no publishers thinking that the book would be profitable, Myhrvold and the culinary research and development lab known as The Cooking Lab published the book themselves.
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Modernist at Home
Volume 1 - History and Fundamentals
Volume 2 - Techniques and Equipment
Volume 3 - Animals and Plants
Volume 4 - Ingredients and Preparations
Volume 5 - Plated-Dish Recipes
Volume 6 - Kitchen Manual
(If the links ever go down just message me and I’ll create a new Mega account and reupload it.)
 
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I saw a viral caramelized onion pasta on youtube and decided to make my own spin on it. Caramelized 2 white onions, added some smoked sausage I cooked earlier . Sundried tomatos, capers garlic, simmered in some white wine. Tossed the pasta in and served topped with parm.

Turned out pretty good, very decadent and not at all feasible for an after work family dinner since carmalizing takes an hour. Still would recommend if you have the time, theres a billion recipes for it on youtube so you can adapt as you like.
 
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A dish based on poulet en vessie. I substituted ingredients as follows. Pig's bladder-> parchment paper, bresse chicken-> amish chicken, foie gras-> knob of butter, and truffle->morels. Stuffed morels under the skin of the chicken, added salt, pepper, butter, cognac, white wine, port, and morel stock before wrapping it all up. Baked in the oven until done. Added the juices from the cooked chicken to reduced cream and chicken stock to make the sauce. Served it with poached asparagus, carrots, and green onions with a side of rice cooked with onions, stock, and a bouquet garni. Turned out pretty good. Although I will admit it could use more morels, a concentrated morel stock, or truffle oil added to it. Using truffles would definitely make it taste better. As for the other original ingredients, I have no comment as I've never tasted them.
 
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Got a two pound chuck roast. Had the butcher grind it coarsely, along with a mesquite seasoning they also sold there.

Added a bit of salt and pepper and garlic, smacked it into patties and vac-sealed it and let it sit a few days.

Sous-vided for two hours at 132.1.

Fried some bacon after the first 90 minutes, sliced an onion and tomato thickly.

Heated the skillet to screaming temperature and maxed the stove hood to suck up the smoke. Gave it a minute on each side.

Let the gouda and swiss rest on it for a bit (I'd used the hot bacon to melt the cheddar earlier.)

Perfectly charred on the outside, perfectly medium-rare on the inside.

I had to finish with a knife and fork but fuck you, it was delicious. Also condiments, plain old ketchup, mustard and relish (Oxford commas can blow me).
 
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Cooked my father Surf n Turf for Father's day. Grilled him a Porterhouse steak (Medium Rare), a lobster tail, served with a side of roasted asparagus, and some buttery bread rolls.

Made my mum pasta salad and sandwiches for her birthday the other day cause it was too damn hot to do anything fancier, but pasta salad is her favorite, so no complaints there.

Tried my hand at something different, made Coq au Vin for the family as well. It was mostly to use up a bottle of red wine I had laying around. It was a really dry, red Zinfandel that was just not good as a drinking wine, even mixed with other stuff.
 
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MsFrancisFoster said:
Tried my hand at something different, made Coq au Vin for the family as well. It was mostly to use up a bottle of red wine I had laying around. It was a really dry, red Zinfandel that was just not good as a drinking wine, even mixed with other stuff.
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Cooking with wine usually wipes out the subtle unpleasant notes. Also the subtle pleasant notes in fine wine, so bad, or at least slightly "off" wine is great to cook with because it still has the overtones of the variety. Sort of like how I only use Guinness for cooking.
 
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AnOminous said:
Cooking with wine usually wipes out the subtle unpleasant notes. Also the subtle pleasant notes in fine wine, so bad, or at least slightly "off" wine is great to cook with because it still has the overtones of the variety. Sort of like how I only use Guinness for cooking.
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Oh Guinness is great in a beef stew. My nana used to throw a bottle of it in basically anything that had a hearty beef base. Always gave it this nice, rich and earthy (malty?) flavour. Makes me want her beef and onion gravy now, to be honest. Thank you for the input! 💕
 
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MsFrancisFoster said:
Oh Guinness is great in a beef stew.
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Agreed and also in a pot roast.

My favorite, though, is mixing it in equal amounts by volume with brown sugar, then reducing it by half, then using it as a glaze or topping for said pot roast. I'll also do this with the underrated American stout, Kalamazoo Stout, although this, I will drink and it will rarely survive long enough to be used in a reduction sauce.
 
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In order to one-up the Sektur, I have made steak.
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The steak was inspired by Bistecca Alla Fiorentina, obviously quite different but here’s how. I just sou vide it until pink, sprinkled some smoked sea salt over it, gave it a crust, and then sliced and drizzled with good olive oil and a pinch of black truffle salt. Perfect, delicious, a great steak all around.
Of course a baked sweet potato with chives, and some corn, mushrooms, and broccoli done more Southeast Asian style.
Not pictures was a fine martini I made with some homemade cherry-strawberry syrup that was just perfect for a summer night.
Ralph and Juju wish they ate as well as I, truly felted.
 
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Finally started watching the sopranos and tried making baked ziti..

Used penne because I cant get ziti where I am. Used cottage cheese instead of ricotta because I read somewhere it gets a gritty texture when you bake it.

Was okay, was my first try so know what to improve on next time, more tomatoes, more cheese. will add salami too. Can definitely see the potential in the dish.
 
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Cloaca Rimjob said:
I'm definitely gonna make it again so I'll use it with that. Does it affect the texture?
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It does by making it actual lasagna. I've never had that happen (although lasagna is too much of a pain in the ass for me most times), but AI says putting it in a food processor can smooth it. (It also suggests the cottage cheese idea although I really hate the sound of that.)
 
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